Ingredients

• 1 (8 lb) smoked ham, bone-in,skin on
• kosher salt
• fresh ground black pepper
• 15 fresh sage leaves (one large bunch)
• 1/4 cup extra virgin olive oil
• 1 cup unsalted butter, cut in chunks
• 2 tangerines, sliced thin, seeds removed
• 2 cups tangerine juice
• 2 cups light brown sugar, packed
• 1 cup water
• 1/4 teaspoon whole cloves
• 2 cinnamon sticks

Instructions

1. Preheat the oven to 300 degrees F.

2. Put the ham in a large roasting pan, fat side up.

3. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep.

4. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper.

5. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste.

6. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits.

7. Bake the ham for 2 hours.

8. Make the glaze as the ham is baking.

9. For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices.

10. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.

11. After the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all.

12. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for another 2 hours, basting with the pan juices every 30 minutes.

13. The ham is done when it is dark, crispy and glistening with a sugary glaze.

14. Set the ham on a cutting board to rest for 10- 15 minutes before carving